Crunchy Onion Chicken

Crunchy Onion Chicken created by Bergy

Can it get any easier? This chicken is so tender and moist! From a French's ad in Family Circle Magazine. Makes a tasty meal when there is little time to cook. Also would make a good sandwich. ***NOTES*** 3/1/2009, I just saw this recipe printed in a new magazine and they now have you add one tablespoon of flour to the crushed French Fried onions. It helps the pieces adhere to the chicken better. 10/19/2010, one of the reviewers offered a new tip: substitute a flavored mustard for the egg if you enjoy the tanginess of mustard. Great idea!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Crush French Fried Onions in a plastic bag.
  • Dip chicken into egg, then coat in onion crumbs.
  • Bake 20 minutes at 400 degrees until cooked through.
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RECIPE MADE WITH LOVE BY

@Kats Mom
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@Kats Mom
Contributor
"Can it get any easier? This chicken is so tender and moist! From a French's ad in Family Circle Magazine. Makes a tasty meal when there is little time to cook. Also would make a good sandwich. ***NOTES*** 3/1/2009, I just saw this recipe printed in a new magazine and they now have you add one tablespoon of flour to the crushed French Fried onions. It helps the pieces adhere to the chicken better. 10/19/2010, one of the reviewers offered a new tip: substitute a flavored mustard for the egg if you enjoy the tanginess of mustard. Great idea!"

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  1. nkoprince08
    This is a very easy, quick, and yummy way to cook up chicken!! I found this in a French's ad and followed the recipe according to their "zesty" tip which was to use 1/4 cup of any flavored mustard instead of the egg (I used Dijon mustard). My husband and I both thought the mustard added to the flavor of the chicken, but if you don't at least sort of like mustard I would stick with the version with the egg :) Great recipe!!
  2. Vicki in CT
    A fabulous and super easy recipe. I used chicken cutlets so cooked in about 15 minutes. I crushed the onions in the mini food processor. Served with honey mustard.
  3. Roxygirl in Colorado
    Delicious and easy! I was worried about the crumbs adhering, so I just added them on the top side only. I pressed down on the crumbs, drizzling a bit of leftover egg over to help them stick. I baked on a Silipat mat, too. I did use the tbs. flour, plus 1 1/2 cups of onion crumbs. The chicken turned out very moist, too. The whole family liked and I will be sure to make again. Thanks for the great recipe! Roxygirl
  4. Kerry G
    Yum! The chicken was delicious and moist and the crust was crunchy and flavorful. I followed the provided recipe, but added a dash of worcestershire sauce to the egg and sprinkled a little poultry seasoning, garlic powder, and pepper on the chicken before dipping it in the egg. I was a little worried that they wouldn't all be cooked because the chicken breasts ranged in size from huge to tiny, but I pounded the larger breasts out and they all cooked in the recommended time. Definitely a keeper- can't wait to have leftovers for lunch tomorrow (yes- there are leftovers- I set them aside up front). Thank you for this delicious recipe.
  5. Terri Newell
    Made exactly as indicated. However, the onions ended up soft on the chicken, not crunchy. Smelled good, though. I will not make again.
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